Not sure that I consider myself an "expert" on milk wine, but there is one thing that I would disagree with in your reference to milk fat. The fat in milk is great for cheese but what you are doing when you make cheese - or wine FROM milk - as opposed to making wine ON milk is you are converting sugars - not the fat - in the milk - to alcohol. Wine, beer, and bread yeast for the most part all belong to the same strain: c. Saccharomyces ,and C. Sacc cannot ferment lactose. Kumis - the Mongolian horse milk wine is a wine made from lactose, as is an old Scottish wine known as blaand. I am not certain how either was made but I am certain that both the Mongolians and the Scots used yeast strains that were capable of fermenting lactose (brewers use lactose in milk stouts because the lactose adds mouthfeel, sweetness and cannot be fermented by ale yeast. I suspect that the Mongolians used pouches that had been inoculated with k.Marxianus cells and the Scots likely used wooden kegs as their fermenters that had been inoculated with strains of Brettanomyces some of which can ferment lactose and which also love the sugars found in wood.
All that said, there is a pleasant "brightness" to wines made from whey perhaps because of the presence of lactic acid (lactic bacteria will compete with yeast to convert lactose to lactic acid, so sweet whey from cheese making has a large colony of lactic bacteria (we ripen the milk with bacterial cultures before we add rennet) and unless the whey is pasteurized these cultures will continue to acidify the whey. Those who make soft cheese typically add acids (citric?) rather than cultures and that whey called acidic whey will not continue to acidify (so whatever the pH of the soft cheese is, will be the pH of the whey even days or weeks later.
But here's the rub: if you make wine using full fat milk the yeast, as it ferments any added fermentable sugars, will acidify the milk enough to cause the milk to clabber and the curds that that clabbering produce are deliciously sweet and so can be used for a delightful soft cheese dessert. So if you are interested in experimenting with full fat milk I would use a bucket as your primary fermenter and not a carboy: you want to have a good method of removing those curds and leaving the whey behind..